This simple, flavorful marinade works wonderfully with steaks, imbuing them with notes of tangy vinegar, savoriness from the Worcestershire and soy, garlic, herbs and spice. While delicious on its own, it also pairs well with robust sides like oven fries or sautéed mushrooms. Adjust ingredient amounts based on the number of steaks being marinated.
How long does the steak need to marinate?
For best results, marinate the steak for at least 2 hours or up to overnight. This allows the flavors to really penetrate the meat.
Can I freeze the leftover marinade for later?
It’s not recommended. Marinades contain fresh ingredients like garlic, herbs, mustard and oil that don’t freeze well. It’s best to make a fresh batch each time.
Can I use this marinade for chicken or other meats too?
Absolutely! The marinade would also be delicious with pork chops, chicken breasts, flank steak or skirt steak.
My marinade is burning on the grill. What should I do?
Pat the steak very well with paper towels after removing from the marinade. Some excess sugary marinade burning can cause flare ups. It’s also a good idea to oil the grill grates well before placing steaks on.
Prep time: 5 mins
Marinate time: 2 hours
Yield: Enough for 1-2 steaks
Ingredients:
- 1⁄4 cup olive oil (59 ml)
- 1⁄4 cup balsamic vinegar (59 ml)
- 1⁄4 cup Worcestershire sauce (59 ml)
- 1⁄4 cup soy sauce (low sodium recommended) (59 ml)
- 2 tsp Dijon mustard
- 2 tsp minced garlic
- Salt and ground black pepper to taste
- Optional: red pepper flakes
Instructions:
- In a medium bowl, combine the olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard and minced garlic. Whisk together until fully incorporated.
- Season the marinade with salt, black pepper and red pepper flakes (if using) to taste. Add more of each ingredient if desired.
- Place your preferred steak (sirloin, ribeye, strip, etc.) into a resealable plastic bag or a baking dish. Pour the marinade over the top, making sure the steak is fully coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight. Flip the bag or steak halfway through to ensure even coverage and penetration of the marinade flavors.
- When ready to cook, remove the steak from the fridge and allow it to come closer to room temperature – about 30 minutes. Preheat grill, grill pan or broiler.
- Remove steak from the marinade and pat dry thoroughly with paper towels. Discard any used marinade. Grill steak as desired until it reaches your preferred doneness, about 3-5 minutes per side for medium-rare.
- Let steak rest for 5-10 minutes before slicing and serving. Enjoy!
Tips:
- Get the best, freshest steak you can find for maximum flavor payoff. Dry aged steak like ribeye would be stellar with this marinade.
- Don’t marinate for much longer than overnight, as the acid from the vinegar can start to break down the meat if left too long.
- Use a thick, high-smoke point oil like avocado oil to coat the grill grates and exterior of the steak before grilling for less sticking.
- Let meat come closer to room temp before grilling so it cooks more evenly. Don’t skip the resting time!
- Pair simply with a loaded baked potato, sautéed mushrooms or a fresh tomato salad. The steak is the star!
